Beef Hot Dish
A hearty beef hot dish with vegetables, creamy soups, and crunchy cashews, perfect for family dinners and gatherings that love comforting, flavorful casseroles.
Ingredients
Instructions
- Brown chopped onion, celery, and green pepper in a little butter.
- Add ground beef and cook until browned.
- Mix in mushroom soup, cream of chicken soup, milk, and mayonnaise.
- Cook chopped noodles separately until tender.
- Combine cooked noodles with the meat and vegetable mixture.
- Transfer to a greased casserole dish and top with chopped salted cashew nuts.
- Bake at 350°F for 1 hour until heated through and bubbly.
Tips & Substitutions
For added flavor, consider sautéing garlic along with the onion, celery, and green pepper. If you prefer a healthier option, swap the ground beef for ground turkey or chicken. You can also use whole wheat noodles for more fiber. If you don't have cashew nuts, try chopped almonds or pecans instead. Adjust seasoning to your taste, especially with pepper.
Serving Suggestions
Serve this Beef Hot Dish with a crisp green salad or steamed vegetables for a balanced meal. It pairs beautifully with Isabel'S Poppy Seed Chicken for a comforting dinner spread. Consider offering crusty bread or dinner rolls on the side to soak up the delicious sauces. A light dessert like fruit salad can round out the meal nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for quick servings, or bake in the oven at 350°F for about 20 minutes, covered with foil to prevent drying out. For longer storage, freeze in portions for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Hot Dish contains roughly 468 calories, with 10g protein, 44g carbohydrates, and 29g fat. It is an excellent source of vitamin C (158% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1821mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the soups in this recipe?
Yes, you can substitute the mushroom and cream of chicken soups with homemade versions or other cream-based soups. For a lighter option, try using a low-fat or fat-free version of the soups. Just keep in mind that this may slightly change the flavor and texture.
What kind of noodles work best for this dish?
Any type of pasta works well, but egg noodles or elbow macaroni are the most commonly used for this recipe due to their ability to hold onto the sauce. If you want a gluten-free option, look for gluten-free pasta that matches the shape of traditional noodles.
Can I add more vegetables to the dish?
Absolutely! Feel free to add vegetables like mushrooms, peas, or even diced carrots for extra nutrition and flavor. Just sauté them with the onion, celery, and green pepper to ensure they are cooked through before adding to the mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).